Heerekayi/Ridge Gourd Bonda/Fritters

The last few days was very hectic with travel to Baltimore for work, the Diwali festival, and performing pooje. I do like to prepare elaborate meals, but due to time constraint, and having just 24 hours in a day, had to settle for a few items on all the 3 days. On Lakshmi Pooje day, I prepared vegetable bath, Gasgase Payasa, Heerekayi Bonda and raita.

Ingredients:

1 cup gram flour or besan

1 tsp red chilli powder

A pinch of asafoetida or hing

A pinch of baking soda (optional, I never use it)

A pinch of Turmeric or haldi powder

Salt to taste

Oil for deep frying

Ridge Gourd sliced into circles

Method:

Chop the Ridge Gourd into circles.

Put the gram four in a bowl. Mix the red chilli powder, turmeric, hing, and salt. If you are using baking soda, mix it as well.

Slowly add water, mixing simultaneously with a spoon until you get a smooth batter of medium thickness.

Put oil in a wok and set over medium heat.

When the oil is medium hot, dip the Ridge Gourd in the batter and drop them in the oil, one by one.

Fry both sides until the fritters turn crisp and golden.

Use a slotted spoon to remove fritters and drain the excess oil on kitchen paper.